Sunday, August 24, 2008

Black Bean and Artichoke Burritos

This was an incredibly delicious dinner and definitely a do-ver at our house. Yet another vegetarian dinner, but so filling and very healthy! The flavors were awesome and the varitiey of veggies was really nice. The cilantro and lime really made this taste fresh and bright. What's great about this recipes is it's versitility. Mix and match the toppings, or use what you have on hand. Great dinner and really fast!

1 (15 ounce) can black beans, drained and rinsed
1 tablespoon vegetable oil
1 (10 ounce) can artichoke hearts, drained and sliced
1 medium onion, diced

3 cloves garlic, crushed
8 (10 inch) flour tortillas
1/2 cups shredded sharp Cheddar cheese
1 large tomato, diced (optional)

1-2 cups lettuce
1/2 avacodo, diced
1/2 cup sour cream
sprinkle of fresh cilantro, chopped

squeeze of lime

Pour the beans into a large iron skillet, and bring to a boil. Cook at a hard simmer until they become pasty and begin to resemble burrito beans in texture.

Heat oil in a separate skillet over medium heat. Stir in artichoke hearts, onion, and garlic; cook until the artichokes become golden brown.

Place tortillas in a dry skillet over low heat to warm. Remove from skillet. Spoon beans and artichoke mixture onto each tortilla, and roll up. Top with remaining ingredients!

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